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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.


Stir-fry Lime Chicken

low-cal, chicken

3 tablespoon fresh lime juice
2 tablespoon soy sauce
1 teaspoon garlic; minced
1 teaspoon jalapeno chili; minced
1/2 teaspoon lime peel; grated
1/2 teaspoon fresh ginger; grated
4 boneless chicken breasts; skinned (about 1 lb), cut
1 teaspoon cornstarch
2 tablespoon vegetable oil; divided
2 medium zucchini; julienned
1/2 red pepper julienned
1/2 yellow pepper; julienned
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Combine the lime juice, soy sauce, garlic, jalapeno, lime peel, and ginger in a large glass bowl. Add the chicken, then cornstarch and toss to coat. Cover and refrigerate 1 hour. Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add the zucchini, red and yellow pepper, salt, and pepper. Stir-fry until tender-crisp, about 2 minutes. Transfer to a plate. Heat remaining 1 tablespoon oil in the same skillet. Add chicken. Stir-fry until opaque and firm to the touch, about 3 to 5 minutes. Return vegetables to skillet; cook, stirring, until heated through, for 30 seconds more. Makes 4 servings. Per serving: calories 215, total fat 8 g, cholesterol 66 mg, sodium 727 mg, carbohydrates 6 g, protein 28 g. Source: Ladies Home Journal Great Chicken Recipes. Shared and MM by Judi M. Phelps or